Instructions: Grease 6-quart (6 l) slow cooker with nonstick cooking spray. Place chicken breasts in the bottom of the greased pot. Top with sliced mushrooms and green beans.

In a large nonstick skillet, heat extra-virgin olive oil over medium-high heat. Add the carrots, leeks, garlic, basil, salt, and black pepper. Cook, stirring constantly, for about 3 minutes. Add all-purpose flour and cook, stirring, for a further 30 seconds. Pour in chicken broth and continue cooking until the mixture is thickened.

Remove the creamy mixture from the pan and pour over chicken and vegetables. Close the slow cooker and cook on low-heat setting for 5 hours or until chicken and vegetables are cooked through.

Turn off the slow cooker and open the lid. Using tongs, remove cooked chicken breasts from the pot and transfer to a cutting board. Using two forks, shred the meat and return to the pot, then stir in Greek yogurt. Serve hot!